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Thursday, January 30, 2014

Kabocha Squash Puree with Seared Sea Scallops

Kabocha Squash Puree with Seared Sea Scallopsby Jenny8 sea scallops2 1/2 Tablespoons olive oil - divided1/2 cup white onion - rough chop2 celery stalks - rough chop2 Tablespoons garlic - rough chop1 Tablespoon ginger - rough chop1/3 cup green apple - peeled, cored and chopped1/4 teaspoon red pepper flakes1/2 teaspoon The Spice House Fleur de Sel de Noirmoutier Malandel French Sea Salt2 cups kabocha squash - peeled, seeded and cubed1/2 - 3/4 cup low sodium chicken stock1/3 cup of sliced baby bella mushrooms2 - 3 Tablespoons The Spice House Spicy Sesame Seasoning1 Tablespoon pure maple syrup1. Gather all ingredients and equipment.2. Clean scallops and dry on a paper towel. Set aside.3. In a medium stock pot add 2 Tablespoons of olive oil and heat over medium heat.4. Add in onions, celery, garlic, and ginger - cook until onions are translucent (about five minutes).5. Add in apples and red pepper flakes - cook for an additional minute.6. Season with salt and add in cubed squash - cook for five minutes.7. Add in 1/2 cup of the chicken stock and simmer for 10 minutes.8. Add additional stock if needed. Cook until squash is fork tender.9. Either using an immersion blender, blender or food processor - puree the squash mixture until smooth. Set aside.10. In a medium skillet heat the remaining olive oil over medium heat and add sliced mushrooms.11. Cook for three to four minutes, or until lightly browned.12. Remove from heat and set aside.13. Roll the scallops in the spicy sesame seasoning leaving the tops and bottoms bare.14. In the same skillet, using the remaining oil sear scallops over medium high heat until golden brown on both sides (about 5 minutes).15. To serve ladle the squash puree onto a plate or into a bowl, top with mushrooms, and then with the scallops.16. For a little bit of sweetness drizzle some pure maple syrup over the top.

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